Wheat Free Almond & Coffee Cake

I was so happy with the results of a recipe from one of my favourite new books I decided I wanted to be able to use it for a base in future wheat free cakes. 

So here's my almond chocolate cake, with coffee buttercream. 

Whether you have a wheat/gluten intolerance or not, there's not doubt that ground almonds make the most moist and fluffy cake, ever.

This recipe is adapted from Konditor & Cook's hazelnut and Nutella cupcakes, you can find the recipe on my post of them here.

Wheat free almond & coffee cake

A chocolate almond sponge topped with coffee buttercream, dark chocolate drizzle and flaked almonds.

Wheat free almond cake

(Recipe adapted from Konditor & Cook's Deservedly Legendary Baking)

200g unsalted butter, softened

200g soft dark brown sugar

4 eggs, lightly beaten

275g ground almonds

50g gluten free cocoa powder, sifted

3/4 tsp gluten free baking powder

Heat the oven to 165 degrees and grease and line a deep 7" cake tin.

Sift into a large bowl the almonds, cocoa powder and baking powder, set aside. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, alternating with a spoon of the almond mix and scraping down the side of the bowl regularly. Once all the egg has been added, fold in the rest of the almond mix.

Pour into the prepared cake tin and bake for 30 - 35 minutes, or until the cake starts to come away from the side of the tin and a skewer inserted comes out clean. Leave to cool completely in the tin. The cake may sink in the middle, just gives you more room but buttercream and almonds!

Coffee buttercream & chocolate drizzle

150g unsalted butter, softened

500g icing sugar

50ml buttermilk

15ml strong coffee, cooled

50g dark chocolate, melted

handful flaked almonds

Cream the butter until very fluffy in a mixer or with an electric whisk. Add half the icing sugar at a low speed. Add the buttermilk and beat until smooth and creamy. Add the last of the icing sugar and the coffee and beat again until well combined.

Top the cake with a big dollop of buttercream, smooth over with a palette knife. Drizzle over the chocolate and scatter the almonds on top to finish.

Check out the amazing cinammon coffee doughnut cupcakes on last week's #cookblogshare.